MOOP!

Do you have the ability to bake?

I've recently learned to add Yorkshire Pudding to my repertoire of easy-to-make dishes. Traditionally, it's baked in a roast drip pan after roasting the meat, but the recipe I have is for making it in muffin tins.

For 12 Yorkshire puddings:

Mix 6 eggs, 1 cup flour, 1 cup milk in a mixing bowl until a uniform batter (wisk until smooth, not long). Put bowl aside in refrigerator for at least a half-hour. If you wish to modify the flavor of the puddings, this would be a good time for additives: savory puddings can be made by adding minced onions and garlic (minced == chopped into tiny bits, or minced garlic == spooned out of a jar), paprika, herbs, spices, etc. Sweet puddings can be made by adding cinnamon, nutmeg, a little sugar, etc.

In a 12-muffin muffin tin, put a small amount of oil, grease, butter or fat into each cup. If bacon fat is your thing, this is perfect for it. Well, unless you are doing sweet puddings. Either grease the tin with the fat (i.e. coat the entire cup with a thin layer of fat), or prespray the tin with something like Pam or similar cooking spray. The fat does two jobs: mold release and flavor. Without the mold release, they may stick.

Put greased tin in the oven, preheat to 400°F (yes, put the empty, greased tin in before preheating).

When the oven is at 400°F, take the now very hot, empty tin out of the oven, and pour the chilled batter into each cup, filling them about half-way.

Put the now filled tin back in the oven, and ignore it for a half-hour to 40 minutes. When they are done (which you should check visually through the closed oven door) they will have risen to look like oversized muffins, well above the top of the tin, have a glossy-brown color, and may look like they've got a huge dimple in them. They should look solid, not wet.

Take them out (they may shrink/fall slightly), remove from tins, and serve.

The ones I had yesterday were made with dried onion, minced garlic, paprika and fresh dill, and were topped with shredded cheese post-bake.

If a roast is already being made, prepare the batter in the proportions mentioned above and when the roast comes out of the oven simply pour the batter, en masse, in to the drip pan filled with hot drippings, put back in the oven for 30-40 minutes, and enjoy after the main course.